Tom Yum Kung is a well-liked Thai soup that is also referred to as Tom Yam and Tom Yum Goong. This soup is well-known for having a spicy and sour flavor profile. It is without a doubt one of the most well-known meals that originate from Thai cuisine, and it can be found in restaurants all over the world.
Lemongrass, kaffir lime leaves, galangal, and chili peppers are just some of the aromatic herbs and spices that go into the making of the soup. Fish sauce, lime juice, and sugar are all components of this dish, in addition to fresh shrimp, mushrooms, and other types of veggies. The end result is a flavor that is wonderful and nuanced, with notes of both spiciness and tartness.
Tom Yum Kung is a meal that is typically served as an appetizer in Thai restaurants; however, it is versatile enough to be served as both an appetizer and a main dish when served with rice. The soup is typically served hot, making it an excellent choice for a day when the temperature is low. Because the spicy and sour flavors can help clear the sinuses and make people feel better, it is also a popular meal to order when people are feeling under the weather. This is due to the fact that the dish has both of these flavors.
In general, Tom Yum Kung is a wonderful and well-liked soup that is cherished by people from all different parts of the world. If you haven’t had the opportunity to do so already, you should absolutely give it a shot!
Tom Yum Kung is a popular Thai dish that features a spicy and sour soup made with shrimp, lemongrass, lime, and other flavorful ingredients. Here’s a recipe to make it at home:
Ingredients:
- 1 lb. large shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, bruised
- 3-4 kaffir lime leaves, torn
- 2-3 small Thai chilies, sliced
- 1-inch piece of ginger, sliced
- 2 garlic cloves, sliced
- 1/2 onion, sliced
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1 tbsp. sugar
- 1 cup sliced mushrooms
- 1/2 cup cherry tomatoes
- 2 tbsp. chopped cilantro
- Salt to taste
Instructions:
- In a large pot, heat the chicken or vegetable broth over medium heat.
- Add the lemongrass, kaffir lime leaves, Thai chilies, ginger, garlic, and onion. Simmer for 10-15 minutes until the broth is fragrant.
- Add the shrimp and cook until pink, about 2-3 minutes.
- Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning with salt, if needed.
- Add the sliced mushrooms and cherry tomatoes and cook until the mushrooms are tender, about 3-5 minutes.
- Remove from heat and stir in the chopped cilantro.
- Serve hot with steamed rice.
Enjoy your homemade Tom Yum Kung!
here are some tips to make Tom Yum Kung at home:
- Use high-quality ingredients: Since Tom Yum Kung has a simple list of ingredients, it’s important to use fresh, high-quality ingredients to get the best flavor. Fresh lemongrass, kaffir lime leaves, and Thai chilies will add a lot of flavor to the soup.
- Adjust the spiciness: Tom Yum Kung is a spicy soup, but you can adjust the spiciness to your liking. Use fewer Thai chilies if you prefer a milder flavor, or add more if you like it extra spicy.
- Don’t overcook the shrimp: Shrimp can quickly become rubbery and tough if overcooked, so be careful not to cook them for too long. They only need a few minutes to cook in the soup, until they turn pink and are no longer translucent.
- Use a good quality broth: A good quality chicken or vegetable broth will give your Tom Yum Kung a rich and delicious flavor. If you don’t have homemade broth, use a good quality store-bought one.
- Adjust the seasoning: Taste the soup as you go and adjust the seasoning as needed. Add more fish sauce for a saltier flavor, more lime juice for extra sourness, or sugar to balance out the flavors.
- Garnish with fresh herbs: Adding fresh cilantro or Thai basil to the soup just before serving will give it a nice pop of color and fresh flavor.
By following these tips, you can make a delicious Tom Yum Kung at home that rivals the ones you can find at your favorite Thai restaurant.